Kuantan, 8 September 2020 - Milk coagulation is the first process for the production of cheese or curd and is usually done using enzyme extracts from the stomach of unweaned young animals such as calves, kids and piglets.

Looking at this situation, the lecturer of the Faculty of Science and Industrial Technology (FSTI), Associate Professor Dr. Jaya Vejayan Palliah produced milk coagulant using a mixture of extracts of three local fruits, namely mango, pineapple and noni.